Prep 15 mins
Cook 13 mins
From Fitness Magazine (April 2005)
- 3 tablespoons balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 1⁄2 tablespoons toasted sesame oil
- 2 garlic cloves, minced
- 2 cups corn, frozen (thawed)
- 2 cups shelled edamame, frozen (thawed)
- 20 large shrimp, peeled and deveined
- 4 scallions, trimmed and thinly sliced
- 1⁄2 cup fresh basil, chopped
- Place a large skillet filled with 2 inches of water over high heat; cover and bring to a boil.
- Whisk the first four ingredients together in a small bowl to make a vinaigrette.
- Cut four 10x12 inch pieces of aluminum foil.
- Place 1/2 cup corn and 1/2 cup edamame in the center of each piece of foil.
- Top each pile of corn and edamame with 5 shrimp.
- Drizzle shrimp with vinaigrette and top with scallions.
- Season with salt and pepper.
- Fold up each piece of foil to form a packet, making sure to seal.
- Place packets in a bamboo steamer and set steamer in skillet with the boiling water.
- Reduce the heat to low, cover, and steam for 13 minutes or until shrimp are thoroughly cooked. (Rotate packets halfway through cooking time.).
- Carefully open packets to release steam.
- Sprinkle with basil and serve.
This had a lot of flavor and it was very easy to cook and make. I used my bamboo steamer and it did take about twice as long to cook. I was having this as a main meal so I made brown rice and mixed them all into a bowl when everything was cooked.
very good and low in fat I just dumped everything into a steamer with the sauce over the top.
Liked this very much. Lots of flavor that doesn't rely on fat/oil or sugar. The cooking technique worked well - just took twice as long as the directions indicate but then I used twice as much foil and made two large packets rather than four smaller ones. Healthy meal that bears repeating.